Nectarine and Ricotta Stack - a Riff on Caprese

Author Notes

Last summer, it surprised me when I came across blog posts and recipes and conversations about not turning the oven on....due to the heat. I must admit I was perplexed, as I went on baking and steaming and cooking up a storm. Why would that bother people, I wondered in my kitchen in the Netherlands. See, I'm Nigerian where seasons don't exist and temperatures are almost always in the 30s (Celsius). A country where I'd baked all year round without thought nor care for 'rising temperatures'. Now I understand how in temperate climes, the changing weather governs what we eat, sleep and drink - cultural nuances I'd not noticed prior. And so this recipe is for the new 'knowledgeable me'. The one who understands that summer means light, fresh and stone fruit. The one who tries to make 'queso blanco' and has it fail, but who forges on regardless. The one who is looking forward to returning to Nigeria, when she can sweat her way through a cake bake in June. This recipe was inspired by a version in a Dutch supermarket magazine where nectarines, mozzarella and basil were combined. If you don't have pesto to hand, or can't be bothered....then make some basil salt, mix that with oil and use instead —Kitchen Butterfly

Serves
2

Ingredients

1 Nectarine, washed, cut in half and pit removed

1-2 heirloom tomatoes, depending on how large they are (optional)

125g 'good' ricotta cheese

1 -2 teaspoons microplaned lemon peel

Pesto, loosened with some olive oil to form a sauce

1/2 - 1 teaspoon pink peppercorns, crushed

Basil leaves, to garnish

In This Recipe

Directions

Slice the nectarines (and tomatoes if using) into 8 slices each and set aside. In a small bowl, mix the ricotta and the lemon zest together.

To assemble, set out two plates. Place some pesto on each plate, followed by a nectarine slice (and tomato), sprinkle some ricotta cheese over the top, drizzle some pesto and repeat till a 3-4 layer tower is constructed. Repeat on the second plate.

Garnish with the crushed pink peppercorns and the basil leaves and finish with a drizzle of pesto. Serve with a crisp white. Applaud the goodness of (God) and the summer. (And forget that my attempts at ricotta, sorry queso blanco failed - this wasn't ricotta from whey, but rather whole milk and so I dare not call it that!)

For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!